Lasagna Stuffed Peppers

Lasagna Stuffed Peppers are a delicious twist on classic lasagna, combining all your favorite flavors—ricotta, mozzarella, ground beef, marinara, and pasta—stuffed into tender bell peppers for a comforting, low-carb meal.

Why You’ll Love This Recipe

This recipe offers all the richness and satisfaction of traditional lasagna but with less fuss and a fresh presentation. Using bell peppers as edible containers adds a pop of color and a subtle sweetness that complements the savory filling. It’s perfect for a family dinner or meal prep, and everyone loves the cheesy, saucy filling packed inside the peppers.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 large bell peppers (any color)
• 1 pound ground beef or Italian sausage
• 1 cup marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• 2 cloves garlic, minced
• 1 small onion, chopped
• Salt and pepper to taste
• Cooked pasta (small shapes like elbow macaroni or broken lasagna noodles)

directions

this recipe

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Set aside.
3. In a skillet, cook ground beef with onion and garlic until browned; drain excess fat.
4. Stir in marinara sauce and Italian seasoning; simmer for 5 minutes.
5. In a mixing bowl, combine ricotta, half of the mozzarella, Parmesan, egg, salt, and pepper.
6. Mix the cooked pasta into the ricotta mixture, then add the meat sauce and stir well to combine.
7. Stuff each bell pepper with the lasagna filling. Place them upright in a baking dish.
8. Top each pepper with remaining mozzarella cheese.
9. Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 10 minutes or until peppers are tender and cheese is bubbly and golden.
10. Let cool slightly before serving.

Servings and timing

• Servings: 4
• Prep time: 20 minutes
• Cook time: 45 minutes
• Total time: 1 hour 5 minutes

Variations

• Use ground turkey or chicken instead of beef for a lighter option.
• Add chopped spinach or mushrooms to the meat sauce for extra veggies.
• Substitute cottage cheese for ricotta.
• Spice it up with red pepper flakes or hot Italian sausage.
• Use vegan cheese and plant-based meat for a dairy-free and vegetarian version.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F for 15–20 minutes or in the microwave until heated through.

FAQs

Can I use different types of peppers?

Yes, bell peppers of any color work well. You can also try poblano or sweet mini peppers for a variation.

Do I need to pre-cook the peppers?

No, baking the stuffed peppers allows them to soften while cooking.

Can I prepare this recipe ahead of time?

Yes, stuff the peppers and refrigerate for up to 24 hours before baking.

Is this recipe gluten-free?

Yes, if you use gluten-free pasta.

Can I freeze leftovers?

Yes, freeze stuffed peppers in airtight containers for up to 3 months. Thaw overnight before reheating.

Can I make this recipe vegetarian?

Yes, replace meat with sautéed mushrooms, lentils, or a plant-based meat substitute.

What pasta works best?

Small shapes like elbow macaroni, broken lasagna noodles, or small shells hold the filling well.

How can I reduce calories?

Use lean ground meat, low-fat cheeses, and add more vegetables.

Can I make this spicy?

Absolutely, add red pepper flakes or use spicy sausage.

What sides pair well with this dish?

A crisp green salad or garlic bread complements these stuffed peppers nicely.

Conclusion

Lasagna Stuffed Peppers combine the comforting flavors of classic lasagna with a fresh, colorful presentation. Easy to make and adaptable, this recipe is sure to be a family favorite that satisfies cravings without the mess of layered pasta.

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